linguine allo scoglio recipe

Linguine allo scoglio

I had this pasta dish in a third-generation family-run restaurant – Il Delfino – in the port of Lacco Ameno in Ischia, just off the coast of Naples. I would almost travel there just to eat it! The pasta is mainly cooked in the juices of the tomatoes and shellfish, contributing to the intensity of flavour.

serves 4

  • 200g linguine (ideally wholewheat)
  • 2 tablespoons olive oil
  • 2 garlic cloves, crushed
  • 200g small squid, cleaned and cut into bite-sized pieces
  • 200g raw prawns, peeled, de-veined and cut into chunks
  • 250ml white wine
  • 500g baby plum or cherry tomatoes, halved
  • 500g mussels, de-bearded and cleaned
  • 500g vongole clams, rinsed
  • Sea salt and black pepper
  • 25g flat-leaf parsley, roughly chopped

Cook the linguine in a large pan of boiling water for 4 minutes. Drain, reserving the cooking water. 

Heat the olive oil in a large frying pan, add the garlic and cook gently for 2 minutes. 

Stir in the squid and prawns and cook for 2 minutes. 

Add the pasta, white wine and a couple of tablespoons of reserved pasta water, and cook for 3 minutes, stirring regularly. 

Add the tomatoes, mussels and clams. Stir gently and cook for a further 5-6 minutes until the pasta is al dente. 

Taste and season with salt and pepper. Serve immediately, scattered with the parsley.